Crecy Soup

Ingredients

• 1 cup of carrots
• 2 tablespoons of onion
• 1 tablespoon of butter
• 1 cup of shredded lettuce
• 1/2 teaspoon of coarsely chopped marjoram
• 1/2 teaspoon of basil
• 1 teaspoon of parsley
• 3 qts. stock
• 1 cup of lentils
• 2 teaspoons soft salt
• a dash of cayenne
• a washed lemon

Method

1. 1

   Cook carrots and onion in butter until brown, add lettuce, herbs, and stock.

2. 2

   Add soaked lentils and cook for 1.5 hours.

3. 3

   Rub through a sieve, reheat, add salt and cayenne, serve with lemon slices.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 118. The excerpt below is the record exactly as published.

CRECY SOUP. — ^Cook 1 cup of carrots, cut in small dice, and 2 tablespoons of onion in 1 tablespoon of butter. When a nice brown color, add 1 cup of shredded lettuce, ^ teaspoon of coarsely chopped marjoram, ^ teaspoon of basil, 1 teaspoon of parsley, and 3 qts. stock. Next add 1 cup of lentils that have been soaked in water over night, and allow the mixture to cook slowly for 1^ hrs. Rub through a puree sieve, re-heat ,add 2 teaspoons soft salt and a dash of cayenne. Shave a washed lemon

Cook this with the app: pantry check, scaling, and the assistant.